THAI CARROT SOUP

Steps:

• Heat oil in 3-quart saucepan over medium-high heat.
• Add onion, garlic, ginger, and carrots.
• Cook, stirring frequently, until hot and fragrant about 4 minutes.
• Add 3 cups stock.
• Simmer, covered, until carrots are tender, about 25 minutes.
• Drain liquid from solids.
• Reserve liquid.
• Puree solids with cilantro in blender or processor until smooth.
• Add as much liquid as container can hold.
• Puree until even smoother.
• Transfer to 3-quart bowl.
• Add remaining liquid, if any, and remaining 1 cup of stock.
• Season to taste with salt and crushed red pepper.
• Serve chilled or hot.
• Adjust seasonings to taste before serving.